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Moroccan seven vegetable stew with maize rice cheese and pepper

Moroccan seven vegetable stew with maize rice cheese and pepper recipe

moroccan seven vegetable stew with maize rice cheese and pepper
Serves

Serves

Time

Time

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Ingredients
    • Vegetable Stew
    • 50 g / 50 ml Clover Mooi River Butter
    • 1 large onion, coarsely chopped
    • 3 ml salt
    • 2 ml freshly ground black pepper
    • Good pinch ground ginger
    • 1 ml ground turmeric
    • Pinch cayenne pepper
    • 125 ml water
    • 2 ml beef or chicken stock powder
    • 1 large or 2 smaller ripe red tomatoes, peeled and chopped
    • 1 small piece stick cinnamon or cassia bark
    • 2 medium carrots, peeled and cut into chunks
    • 1 medium or 2 small sweet potatoes, peeled and cut into rings or dices
    • ½ small butternut peeled and diced
    • ½ x 400 g tin chick peas, drained
    • 1 large or 2 - 3 small baby marrows, cut into chunks
    • 50 g / 125 ml raisins
    • Additional salt and pepper
    • Maize Rice
    • 250 ml maize rice
    • 750 ml water
    • 2 ml salt
    • 30 ml Clover Mooi River Butter
    • 125 ml Clover Fresh Cream (or a little more, depending on the consistency desired)
    • 100 g / 250 ml Clover Cheddar Cheese
    • To serve and Garnish
    • 100g / 250ml Clover Cheddar Cheese
    • Freshly ground black pepper
    • Chopped parsley and / or spring onion
Method

    To cook the maize rice in the microwave, place in a sieve and rinse under running water.

    Turn into a large bowl for microwave cooking and add the water.

    Cover and cook on DEFROST for 30 minutes.

    This step eliminates soaking prior to cooking.

    Add salt, stir well, cover loosely and cook on MEDIUM for about 20 minutes, stirring at 5 minute intervals until the maize rice is quite tender or to cook on top of the stove, prepare according to the directions on pack.

    Stir in the butter and cream and cook on MEDIUM for 3 minutes more or simmer on top of the stove for 5 minutes.

    Adjust the consistency and taste adding more salt and cream - it should be moderately firm but not too stiff.

    To cook the vegetables, place the butter, onion and flavouring ingredients up to the cayenne pepper in a large saucepan and cook gently stirring for 5 minutes.

    Add all the ingredients up to and including the chick peas and bring to boil. Reduce heat and simmer 10 minutes.

    Add the baby marrows and raisins and simmer 20 minutes more until cooked and most of the liquid has evaporated.

    Adjust seasoning and cool until ready to reheat and use.

    To serve, place the cooked maize rice in a mound on a large serving platter and arrange the hot vegetables around it.

    Garnish with parsley and/or spring onion and pass a bowl of grated cheese and the pepper mill around.